Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation
Author:
Funder
Indian Council of Medical Research, India
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-023-01255-8.pdf
Reference156 articles.
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3. Afify AEMMR, El-Beltagi HS, El-Salam SMA and Omran AA. Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties. PLOS ONE. 6: e25512 (2011).
4. Agedew E, Tsegaye B, Bante A, Zerihun E, Aklilu A, Girma M, Kerebih H, Wale MZ and Yirsaw MT. Zinc deficiency and associated factors among pregnant women’s attending antenatal clinics in public health facilities of Konso Zone, Southern Ethiopia. PloS one. 17: e0270971 (2022).
5. Ahmed MI, Xu X, Sulieman AA, Na Y and Mahdi AA. The effect of fermentation time on in vitro bioavailability of iron, zinc, and calcium of kisra bread produced from koreeb (Dactyloctenium aegyptium) seeds flour. Microchemical Journal. 154: 104644 (2020).
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